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Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen‐stored hake (Merluccius merluccius) pre‐treated by high pressure

AuthorsFidalgo, Liliana G.; Saraiva, Jorge A.; Aubourg, Santiago P. ; Vázquez, Manuel
KeywordsEnzymatic activity
Frozen storage
High pressure
Merluccius merluccius
Muscle protein
Issue Date2020
PublisherJohn Wiley & Sons
CitationInternational Journal of Food Science and Technology - Oxford 55(5): 2041-2048 (2020)
AbstractHigh‐pressure (HP) pre‐treatments were applied on European hake (Merluccius merluccius) followed by a frozen accelerated experiment (−10 °C). A central composite design ranging pressure levels (150–450 MPa) and frozen storage time (0–150 days) was used, being evaluated the enzymatic activities and muscle proteins. Acid phosphatase and calpain activities decreased after 150 days of frozen storage (58%/56% and 38%/56% for non‐/HP‐treated samples, respectively). Cathepsin B showed higher reductions (98%) for longer storage times. Furthermore, HP and frozen storage did not affect significantly cathepsin D activity, only slightly decreasing at 169 MPa. Furthermore, HP seemed to not affect myofibrillar proteins, while sarcoplasmic proteins were clearly affected by HP and frozen storage time, resulting in a reduction of about 53% or 23% for 431 or 450 MPa, respectively. Thus, HP could be used to lowering the deleterious effect of proteases on frozen European hake
Description8 pages, 2 figures, 3 tables
Publisher version (URL)https://doi.org/10.1111/ijfs.14395
Appears in Collections:(IIM) Artículos
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